Pastry Sous Chef

5w1 month ago

Saginaw Chippewa Indian

Mount Pleasant, US · Full-time · $45,198 – $45,198

About this role

Under the supervision of the SECR Food & Beverage Chef, this role assures guests of the Soaring Eagle Casino & Resort receive the highest quality levels of food. Supervise the Culinary Shift Supervisor and culinary line staff to ensure all food is prepared at the highest standards of quality.

Ensure strict levels of control regarding HACCP, quality, safety, recipe adherence, prep and pull, production lists, and training. Maintain all sanitation rules and regulations, investigate and resolve food quality and service complaints, and ensure all food preparation and methodology is in keeping with classical culinary standards.

Contact with associates to offer guidance in daily duties and with the SECR Executive Sous Chef and other managerial staff to ensure guests receive the best service possible. Provide excellent customer service for all internal and external customers at all times, providing solutions for customer concerns and continuously focusing on customer service as the top priority.

Eligible Employer for Public Student Loan Forgiveness as a U.S. federal, state, local or tribal government. This role offers the opportunity to work in a casino resort environment while maintaining strict confidentiality and presenting a positive, professional demeanor and image at all times.

Requirements

High School Diploma or GED.
Must be at least 18 years of age.
Three years kitchen experience in a quality operation specializing in food production, with one year in a supervisory capacity.
Must be able to comprehend house training and pass a standardized written culinary competency test (65%) and a product I.D. and cooking practical test (70%).
Must be able to obtain and maintain a gaming license.
Culinary degree from an ACF accredited school (preferred).
Must be able to pass ServSafe certification.
Native American preference applies.

Responsibilities

Ensure strict levels of control in regards to HACCP, quality, safety, recipe adherence, prep and pull, production lists, and training.
Maintain all sanitation rules and regulations.
Supervise area personnel and direct assignment where applicable.
Assist Department Chef with departmental reports, paperwork, recording of attendance, timekeeping, and dealing with employee issues.
Estimate food cost, be familiar with inventory and ordering procedures.
Investigate and resolve food quality and service complaints.
Oversee Culinary Shift Supervisor in all aspects of internal inventory control including counts, ordering, proper rotation of products, and cooler cleanliness.
Ensure that all foods are prepared with the highest standards of taste and presentation.